Fall vegetables are simmered in a lemon-flavored broth for the ultimate healthy comfort food. I use chicken stock, but you can easily use vegetable stock to make this vegan!
Well maybe it isn’t that simple, but you get my drift. You can easily grab a bunch of different vegetables, sauté them for added flavor, add in some aromatics and then your broth. A little simmer and you’re good to go! It’s a great way to clean out your fridge at the end of the week, which is exactly what I did with today’s recipe!
I really wanted to make a healthy soup that didn’t skimp on flavor, but let’s be real here – sometimes vegetable soups can be bland and boring. I definitely didn’t want that to be the case with this soup!
The two most important ingredients that take this soup from ordinary to extraordinary are red pepper flakes and lemon juice. If you’re not into spicy don’t worry – the red pepper flakes are just enough to add a little warmth and tons of flavor. The lemon juice really adds amazing flavor and brightens everything up. Whatever you do, don’t skip these ingredients!
You can easily toss in whatever veggies you like – don’t have acorn squash? Use butternut. Not into kale? Use spinach. Extra broccoli in the fridge? Throw it in!
It’s really simple to change around this soup to use what you have or what you like – just don’t leave out the red pepper and lemon juice! I like to use chicken stock for a rich flavored broth, but you also you use vegetable stock to make this soup vegetarian/vegan. If you’re a meat eater, rotisserie chicken or sausage would be fantastic in here as well!
I really love the combination of acorn squash and kale. You get a nice sweet flavor from the acorn squash, which contrasts nicely with the hearty kale.
If you love soup like I do and are looking for something really healthy, but also full of flavor, you have to try this!
- 2 Tablespoons Extra-Light Olive Oil
- 1 Onion, chopped
- 2 Carrots, peeled and diced
- 2 Garlic Cloves, finely minced
- 1 Acorn Squash, peeled, seeded, and cubed
- Salt & Pepper, to taste
- ¼ Teaspoon Red Pepper Flakes, or to taste
- 1 Bunch Kale, leaves removed from stems and finely chopped
- 1 Lemon, halved
- 8 Cups Chicken Stock, or vegetable broth for vegetarian/vegan
- 4 Sprigs Fresh Thyme
- Fresh Parsley, chopped for garnish
- Heat the olive oil in a large soup pot over high heat. Add in the onion, carrots, and garlic and sauté until soft, about 3-5 minutes. Add in the acorn squash and season the mixture with salt, pepper, and the red pepper flakes. Cook the vegetables for another 5 minutes and then stir in the kale until wilted.
- Squeeze the lemon over the soup and then toss in the lemon halves – this really flavors the broth! (Be sure to discard any seeds before adding the lemon in). Pour in the chicken stock and add in the thyme. Bring the soup to a simmer and cook for 15-20 minutes, or until the squash and kale are tender.
- Remove the thyme sprigs and lemon halves and discard. Ladle the soup into bowls and top with fresh parsley. Serve!